Tomato Sandwiches with Basil-Anchovy Mayo

Tomato Sandwiches with Basil-Anchovy Mayo

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From: EatingWell Magazine, July/August 2016

Eating a tomato sandwich with juice and mayo gushing down your pinkies is a rite of passage in North Carolina. Typically, Duke's mayo, tomatoes and salt are the only ingredients, but this healthy tomato sandwich recipe goes above and beyond with extra layers of veggies and herbs. Opt for yolks from pasteurized-in-the-shell eggs for the mayo if you like.

Preparation

Active

35 m

Ready In

35 m

To pickle cucumber: Combine cucumber, vinegar, sugar and ½ teaspoon salt in a medium bowl. Let marinate, stirring once or twice, for at least 20 minutes and up to 1 hour. Drain well and pat dry with paper towels.

To prepare mayo: Combine egg yolks, basil, vinegar, anchovy to taste, lemon juice, honey and ¼ teaspoon salt in a blender. Blend until incorporated and green. With the motor running, very slowly drizzle in oil through the feed tube until it's all incorporated.

To assemble sandwiches: Slice tomatoes into ¼-inch-thick slices and season with pepper and salt. Spread each piece of bread with a generous 1 tablespoon of the mayo. Make 4 sandwiches with onion, the pickled cucumber and the tomatoes.